Butterscotch Rolls
Cathy Starr
easy make-ahead breakfast; always a winner!

1 cup nuts, chopped
1 pkg frozen dinner rolls (approx. 1 dozen)
1 ½ cubes margarine
1 cup brown sugar
1 tsp cinnamon
1 small (4 serving size) pkg. butterscotch pudding (not instant)

Grease a 9”x13” pan and place chopped nuts in the bottom. Put frozen dinner rolls on top of the nuts. In a small pan, melt the butter, sugar cinnamon and dry pudding mix. Melt until all sugar has dissolved. Pour over rolls and let rise for a few hours, or in the fridge all night. Bake (in the morning for breakfast) at 350 for 20 min. Turn pan upside down onto serving plate and serve hot. (I just leave it in the baking dish.)